A review on lactic acid bacteria in indigenous traditionally fermented camel milk of Ethiopia

Abstract

This research review aimed at analysis of lactic acid bacteria (LAB) studies of Ethiopian indigenous
traditionally fermented camel milk food products. Lactic acid bacteria (LAB) have a very long history of use
in the manufacturing processes of dairy fermented foods. In the eastern part of Ethiopia, farmers and
pastoralists produce indigenous traditionally fermented camel milk products including dhanaan and ititu.
Fermentation of dhanaan and ititu is carried out by mesophilic lactic acid bacteria. Lactic acid bacteria are a
broad group of Gram positive organism and are mainly used as a starter strains, predominantly,
Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus helveticus, and Lactobacillus delbrueckii
subsp. Bulgaricus are widely used as dairy starter cultures. Genus lactobacillus, genus lactococcus and
genus entrococcus bacteria involved in the fermentation of ititu. Lactobacillus salivarius, Lactobacillus
plantarum, Lactobacillus delbrueckii subspecies bulgaricus, Lactococcus lactis subspecies lactis, and
Enterococcus faecalis are the isolated lactic acid bacteria species from ititu. In conclusion, the present
research review showed that the potential starter culture of lactic acid bacteria and manufacturing protocol
of ititu was studied in detailed but there is a gap needs further research for dhanaan.